I posted this recipe from Australia’s wonderful Bill Granger during lockdown the year before last. It seems so strange to be talking about lockdown in 2020 when we are still dealing with the pandemic…
It’s quick and easy because it’s an oven baked risotto. It makes sense to let the oven do the cooking rather than spend all that time stirring on the stove top.
Recently, a friend told me that this dish is her go to recipe for risotto, as it’s so much easier than cooking risotto the traditional way.
So I thought it’s about time I posted it again, to encourage reluctant risotto cooks to give it a go!
Bill’s recipe has leeks and asparagus as the veggies. You could replace the leeks and/or asparagus with whatever you fancy – zucchini, peas, broad beans or even tomatoes for a red hued risotto.
2 tablespoons olive oil
500g chicken breast or thighs, cut into thin strips
1 onion, finely chopped
1 leek, sliced into rounds
1 teaspoon finely grated lemon zest
250g Arborio rice
500ml chicken stock
250ml white wine + extra if needed
1 bunch of asparagus, sliced on the diagonal
A handful of grated parmesan or pecorino cheese, plus extra to serve
Freshly ground black pepper
Preheat the oven to 180 degrees C. Heat 1 tablespoon of olive oil in a large casserole dish on the stove top over a high heat. Add the chicken pieces and cook, stirring frequently for 3-4 minutes or until golden brown. Remove and set aside.
Add the remaining olive to the pan, then the onion and leek, and cook, stirring occasionally for 5 minutes or until the onion and leek are soft. Add the lemon zest and cook, stirring for 30 seconds. Add the Arborio rice and stir to coat the grains in the oil. Add the chicken stock and white wine, and bring to the boil, stirring occasionally.
Cover the casserole and put in the oven for 20 minutes. At this point, if the risotto seems to have absorbed all the liquid, add a splash or two of white wine. Add asparagus, return the chicken to the casserole and bake for a few minutes or until the asparagus is just tender, the liquid is absorbed and the rice is cooked. Bill says to do this for 3-4 minutes, I found it took more like 10 minutes to fully cook the rice.
Stir in parmesan or pecorino and season with salt and pepper. Serve with extra cheese.